Go Back
Lehsuni Palak Recipe

Lasooni Palak Curry & Onion Rice Combo

Juhi
Enjoy this flavorful, delicious and healthy combo meal - Lasooni Palak & Onion Rice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 2 people

Ingredients
  

For Lasooni Palak:

  • 250 gm spinach
  • 1/2 tsp sugar
  • 5-6 tbsp oil
  • 1 tsp cumin
  • 2 chopped green chilli
  • 1 chopped onion
  • 1 tbsp ginger garlic paste
  • 2 tbsp gram flour
  • 1 chopped tomato
  • salt to taste
  • 1 tsp red chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 2 tsp curd
  • water as required

For Tadka:

  • 4 tbsp desi ghee
  • 1/2 tsp cumin
  • 7-8 chopped garlic cloves
  • 1/4 tsp hing
  • 1 tsp sesame seeds
  • 2 red chilli
  • 1/4 tsp red chilli powder

For Onion Rice:

  • 1/2 cup soaked rice
  • 2 tbsp desi ghee
  • 1 bay leaf
  • 1 black cardamom
  • 4 black pepper
  • 1 tsp cumin
  • 1 chopped onion
  • 1/4 tsp red chilli powder
  • 1 cup water
  • 1/2 tsp salt

Instructions
 

  • Take 250 gm of Palak(Spinach). Wash it 3-4 times properly and chop it. Keep it aside.
  • Take water in a large steel bowl. Heat it. When the water is heated, add ½ tsp sugar to reduce the bitterness of Spinach.
  • Soak the Spinach in the water and let the water come to a boil on medium flame.
  • After a boil, cook the Spinach for 1-2 minutes and then turn off the flame.
  • Take chilled water in a separate bowl and after draining the excess water, transfer the Spinach from the Steel bowl to let it soak in the chilled water.
  • Transfer it to the grinding Jar and after draining it of water, grind the Spinach to make a rough paste. Keep it aside.
  • Take a Kadai and heat 6 tbsp oil. After the oil is heated, add 1 tsp cumin, 2 chopped green chilli, and 1 chopped onion. Saute on medium flame. Add 1 tbsp ginger garlic paste. Saute and mix well.
  • Add 2 tbsp gram flour. Mix well and Saute on low flame for a minute.
  • Add 1 chopped tomato and salt to taste. Cover the lid and cook for 2-3 minutes on low flame.
  • After 2-3 minutes, remove the lid and add 1 tsp Red chilli powder, 1 tbsp coriander powder, ½ tsp Turmeric powder, and ½ tsp Garam Masala. Mix well.
  • Add the Spinach and Mix it well. Cover the lid and cook for 5 minutes on low to medium flame.
  • Add 2 tsp curd and mix it well. Pour the mixture into a separate serving bowl.
  • Now, we will prepare a tempering. Heat 3-4 tbsp desi ghee in a tempering pan. Add 1 tsp cumin, 7-8 garlic cloves, and ¼ tsp hing. Fry it.
  • When the Garlic cloves change color, add 1 tsp sesame seeds, 2 red chilli, and ¼ tsp red chilli powder. Turn off the flame.
  • Add the Tadka to the Lasooni Palak. Keep it aside.
  • Let’s make the Rice. Soak 1/2 cup rice and keep it aside for now.
  • Heat 2 tbsp Desi ghee in a Kadai. Add 1 Bay Leaf, 1 Black Cardamom, 4 Black Pepper, and 1 tsp Cumin. Let it fry for a few seconds.
  • Add 1 chopped onion and Saute until it gets golden brown.
  • Add ¼ tsp Red chilli powder, 1 cup water, and salt to taste. Mix it well.
  • Add the Rice now. Mix it on high flame.
  • Cover the lid and cook on a medium flame for 4 minutes. Leave a little space at the edge.
  • Stir well and now cover the lid completely and turn the flame to low. Cook for 6-7 minutes.
  • Check the Rice and it still hasn’t cooked well. Stir well and cover the lid. Cook for 7-8 minutes on low flame.
  • The Rice has cooked well. Cover the lid and let it cook for 2 minutes on low flame to drain the excess moisture. After 2 minutes, turn off the flame. Pour the Rice into a serving Plate along with Lasooni Palak, and Salad.